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250g blanched almonds
100g fine caster sugar
2 tablespoons water
1 free range egg yolk
zest of ½ a lemon
zest of ½ an orange
pinch of salt
50g fine caster sugar
2g mixed spice (for gingerbread)
The recipe for these moppies is from the Rotterdam based Michiel Sloff, who has a passion for baking with herbs & spices. Because we Rotterdammers like to try a Rotterdam recipe, today we bake this cookie, which is not really a kids cookie.
Very honestly we would say: it is a Weespermop with the addition of zest and mixed spices, But hey, the cookies taste great! We do make our own almond paste.
How to make Rotterdam Moppies
Preparations
Grate the ½ lemon.
Grate the ½ orange.
Split an egg.
Grate the almonds until powder.
The cookies
Mix the powder with 100g sugar + the water.
Mix in the egg yolk and the pinch of salt.
Mix in the lemon and the orange zest.
Spoon the dough on cling film.
Roll it into a cylinder.
Put the roll 1 hour in the fridge.
Preheat the oven to 200°C
Cut off circles at 1.5 cm.
Stir the spice into the sugar.
Coat the cookies with it.
Line the tray with waxed paper.
Bake the cookies golden in 8-9 minutes.
The moppies taste delicious with a coffee!